top sirloin petite roast with parmesan roasted tomatoes
A fresh parsley rub gives this tasty Top Sirloin Roast a unique twist. Served with cheesy roasted tomatoes, this will only taste like you spent all day in the kitchen!
- 1 beef Top Sirloin Petite Roast (1 1/2 to 2 pounds)
- 1 cup lightly packed fresh parsley leaves
- 2 cloves garlic
- 1 teaspoon pepper
- 2 tablespoons olive oil, divided
- 8 plum (roma) tomatoes, cut in half lengthwise, seeded
- 2 tablespoons shredded Parmesan cheese
- Preheat oven to 325°F. Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60 to 75 minutes for medium rare to medium doneness.
- Toss tomatoes with remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hour or until skins are wrinkled and begin to brown.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
- Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.
Nutrition information per serving: 219 Calories; 9g Total Fat; 3g Saturated Fat; 3g Monounsaturated Fat; 70mg Cholesterol; 94mg Sodium; 5g Total carbohydrate; 28g Protein; 2.6mg Iron; 8.3mg Niacin; 0.7mg Vitamin B6; 106.8mg Choline; 1.2mcg Vitamin B12; 5.2mg Zinc; 33.7mcg Selenium; 1.4g Fiber.